Tenderloin For Two With Cherry-Brandy Sauce

• 1/4 cup beef broth
• 1/4 cup port wine or additional beef broth
• 1 shallot, thinly sliced
• 1 teaspoon tomato paste
• 1/2 teaspoon grated horseradish
• 1/4 teaspoon whole peppercorns
• 1 bay leaf
• 2 beef tenderloin steaks (6 ounces each)
• 1-1/2 teaspoons olive oil
• 1 tablespoon butter, divided
• 1/4 cup cherry brandy
• 1-1/2 teaspoons cherry preserves

1. In a small saucepan, combine the first 7 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until liquid is slightly thickened and reduced to about 1/3 cup. Strain and discard the shallot, peppercorns and bay leaf; set liquid aside.
2. In a large skillet over medium heat, cook steaks in oil and 1-1/2 teaspoons butter for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove steaks and keep warm.
3. Remove pan from the heat; add the reserved broth mixture, then the brandy. Return pan to the heat. Bring to a boil; cook for 5 minutes or until liquid is thickened and reduced to about 1/4 cup. Stir in preserves and remaining butter. Return steaks to the pan; heat through.

beef broth, port wine, shallot, tomato paste, horseradish, peppercorns, bay leaf, beef tenderloin, olive oil, butter, cherry brandy, cherry preserves

Taken from www.tasteofhome.com/recipes/tenderloin-for-two-with-cherry-brandy-sauce/ (may not work)